For the orange glaze

100ml orange juice

100g golden caster sugar

Method

Heat oven to 160C/140C fan/gas 3. Line the base and sides of a round 23cm cake tin with baking parchment. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time and mix thoroughly. Once the mixture is combined, add all the dry ingredients and the zest and juice after you have measured off 100ml for the glaze.

Transfer the mixture to the tin, spread evenly, then cook for about 45 mins or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and turn out onto a wire rack to cool.

To make the glaze, put the juice and sugar in a medium saucepan and bring to the boil. Let it simmer for 5 mins, then remove from the heat and allow to cool. Drizzle the orange glaze over the top of the cooled cake. Serve with Lemon ice cream, below.

Tip

Lemon ice cream

Zest 1 unwaxed lemon and place in a saucepan with the juice of 2 lemons (you
need about 75ml). Add 500ml whole milk, 500ml double cream and 250g golden caster sugar and simmer over a medium
heat for 15 mins. Pour into a chilled metal
bowl and leave to cool. Then churn in an
ice-cream maker until frozen. Spoon into
a container and freeze until needed.

what a lovely cake recipe this is, and very easy to whip up even with a bowl and a wooden spoon. my cake took nearly an hour and a half to cook completely but all ovens a different I suppose. and I poured on the glaze while the cake was still warm which has left it wonderfully sticky and moist. I may try it with lemons next time.

I've been trying for some time to find tasty gluten-free and nut free recipes: I love 'flourless' cakes, but they often use almonds.

I substituted buckwheat flour in this recipe as I had some in the cupboard. Worked a treat: light, nutty texture (similar to hazelnut and quinoa cake) with a fragrant orange yumminess.

One downside: cooking time is substantially longer than that stated in the recipe (anyway that could be changed mods?). Mine took 1hr20 even with some of the mixture siphoned off to make some experimental cupcakes.

Second time making it. I was serving a Greek menu, so substituted the oranges with lemons, put 2 tbsp honey in the mix and glazed with honey replacing the caster sugar. I also put toasted pistachios on top and served with Greek yogurt and honey. (I know I should have substituted the polenta for semolina but I love that slight crunch) It was devoured and raved about. Brilliant recipe.

I've made this twice now, using semolina and it needs a good 75 mins cooking time. Also, the orange glaze is best poured over the cake when it's straight out of the oven. It soaks into the cake and is delicious. Will make this again and again.

I made this cake the other day and everybody who tried it thought it was delicious,moist and moorish.I also poked a few holes with a skewer into the top and let the glaze soak in.Would definately recommend thie recipe

Really gorgeous cake. I cooked this on Friday night as a pudding and it was so filling that there was plenty left. It has now been cut up into small squares, which the kids love. I poked very small holes all over the top of the cake, once it was cool and then added the drizzle. This meant the whole cake soaked up the orange. Brilliant recipe!!!

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Tips (1)

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